Wade Murphy's Black Forest puddings: Today

Ingredients

Serves: 4 individual puddings

Prep/Cook time: Approx 45 minutes to 1 hour

For the pudding

• 165g 70% dark chocolate pieces
• 160g butter - room temperature - cut into cubes
• 55g melted butter for greasing
• 1 tsp vanilla extract
• 75g caster sugar
• 2 whole large eggs
• 2 egg yolks
• 30g sifted gluten free plain flour
• 1 tin of Amarena cherries - drained
• Cocoa powder for dusting
• Vanilla Ice cream to serve

Method

1. Preheat the oven to 180C.
2. Grease your 4 moulds heavily with the melted butter.
3. Place the chocolate and vanilla into a heatproof bowl and then place over a pot of barely simmering water. Make sure the bowl is not touching the water. Allow the ingredients to melt slowly. It will take about 5-6 minutes.
4. Once melted remove from the heat and add the butter. Mix until combined. Allow to cool.
5. Whisk the eggs, egg yolk and sugar until pale and very thick.
6. Fold into the chocolate mixture until completely one colour and smooth.
7. Fold in your gluten free flour.
8. Pour the batter half way up the moulds and then add 4 cherries into each dish and then fill each dish to the top with the remaining batter.
9. Place the moulds on a baking tray. Rest the mix in the fridge for 30 minutes.
10. Remove from the fridge and bake in the preheated oven for 10 minutes exactly.
11. Remove from the oven and rest for 3 minutes before turning out the puddings onto individual plates, the centre should still be soft and molten.
12. Dust with cocoa powder, serve with vanilla ice cream, remaining cherries and some of their syrup. If you don't feel confident enough to turn them out then just serve in their dishes and dust with cocoa powder and top with cherries and ice cream.